Bone In Teriyaki Chicken Thighs (Printer-Friendly)
Golden roasted chicken thighs with crispy skin glazed in rich homemade teriyaki sauce.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lb)
→ Marinade and Sauce
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tablespoons honey
05 - 2 tablespoons brown sugar
06 - 2 tablespoons rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon sesame oil
10 - 1 tablespoon cornstarch (optional, for thickening)
11 - 2 tablespoons cold water (to mix with cornstarch, optional)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - In a large mixing bowl, whisk together the soy sauce, mirin, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugars dissolve and the mixture is well combined.
02 - Add the chicken thighs to the bowl and turn each piece to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F. Line a baking tray with parchment paper or aluminum foil for easier cleanup.
04 - Remove the chicken thighs from the marinade, reserving all the liquid. Place the thighs skin-side up on the prepared baking tray, spacing them evenly apart.
05 - Roast the chicken for 35 to 40 minutes, basting generously with the reserved marinade after the first 20 minutes. Continue roasting until the internal temperature reaches 165°F and the skin is golden and caramelized.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a boil. For a thicker glaze, dissolve the cornstarch in cold water and whisk it into the boiling sauce. Simmer for 3 to 5 minutes, stirring occasionally, until the sauce is glossy and coats the back of a spoon.
07 - Transfer the roasted chicken thighs to a serving platter. Drizzle with the reduced teriyaki sauce and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Hints:
01 -
- The skin gets lacquered and sticky in a way that rivals any restaurant version, and you made it in your own oven.
- Leftovers, if you even have any, make an incredible next day lunch chopped over cold rice straight from the fridge.
02 -
- Boiling the reserved marinade is not optional since raw chicken has been soaking in it, so treat it like a sauce that must be fully cooked through before drizzling.
- If the chicken skin is browning too quickly before the interior reaches temperature, lay a loose sheet of foil over the top and it will protect the glaze without steaming the skin soft.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade, because excess moisture on the skin prevents it from crisping properly in the oven.
- If you have the time, let the marinated chicken sit uncovered on a rack in the fridge for an hour before roasting, which dries out the skin slightly and leads to an even cracklier, more lacquered finish.